Happy 2016! Thought I’d start out the new year with something really simple — hummus. Who doesn’t like hummus? As is the case with most mass-produced food products, there’s a whole lot of hummus out there, but I think the best hummus is the one you make yourself. And, hummus is really easy to make. … Continue Reading
Spent the past few days unpacking having just moved from DC to NYC. Closets and cabinet space are clearly a luxury in Brooklyn. It’s amazing how much stuff you can cram into 840 square feet (no space goes unused). I don’t think we have that much “stuff.” That being said, I’ve managed to acquire a … Continue Reading
I want to do more preserving, pickling, fermenting…on my (ever-growing) list of things to try. It’s how we’ve preserved food for hundreds of years. A symbiotic way of extending the shelf-life of many foods, unlike our modern day food supply that relies heavily on unnatural preservatives and additives. However, thus far, haven’t done much … Continue Reading
If you couldn’t tell from previous posts, I have a strong affinity for Asian flavors. Love that deeply satisfying balance of salty, sweet, sour, and spicy. Love fish sauce, lemongrass, bird’s eye chiles, sriracha, tamari — to name just a few. Always crave a subtle kick of heat and enjoy making my own hot … Continue Reading
Lately, I’ve been on a pickled vegetable kick. This may have been sparked my most recent visit to Big Star, a Wicker Park (Chicago) “honky tonk” bar, serving a great assortment of beer, whiskey, and tacos. The sounds of Nashville and Bakersfield (a genre of country music developed in the mid-to-late 50s) fill the bar. … Continue Reading
